Pork Schnitzel

Instructions

1. Prepare the pork
   Place pork chops between two sheets of plastic wrap or parchment paper. Using a meat mallet or heavy skillet, pound each pork chop to about 1/4-inch thickness. Season both sides with salt and pepper.
2. Set up breading station
   Prepare three shallow dishes: In the first, add flour seasoned with salt and pepper. In the second, whisk together eggs and milk. In the third, combine breadcrumbs, paprika, and garlic powder.
3. Bread the cutlets
   Dredge each pork cutlet first in flour, shaking off excess. Next, dip into the egg mixture, allowing excess to drip off. Finally, coat thoroughly with the breadcrumb mixture, pressing gently to adhere. Place breaded cutlets on a plate and let rest for 5 minutes.
4. Heat the oil
   In a large heavy-bottomed skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C) or until a breadcrumb sizzles when dropped in the oil.
5. Fry the schnitzel
   Carefully place breaded cutlets into hot oil, working in batches if necessary to avoid overcrowding. Fry until golden brown and crispy, about 2-3 minutes per side. The internal temperature should reach 145°F (63°C).
6. Drain and rest
   Transfer fried schnitzel to a paper towel-lined plate to drain excess oil. Let rest for 2 minutes before serving to allow juices to redistribute.
7. Garnish and serve
   Sprinkle with chopped parsley and serve immediately with lemon wedges on the side. Traditional accompaniments include German potato salad, cucumber salad, or spätzle.